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Name: Gluten Free Red Velvet Cupcakes w/ Cream Cheese Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 9
Cuisine: not set
Ingredients: 1/2 cup coconut flour; 2 TBSP unsweetened cocoa powder; 1/4 Tsp sea salt; 1/4 Tsp baking soda; 4 whole Eggs; 2 Tbsp Extra virgin olive oil; 1/2 cup agave nectar; 1 Tbsp red food coloring; Cream Chees Frosting; 3/4 cup heavy whipping cream; 8 oz cream cheese, at room temperature; 1/4 cup Agave Nectar

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INGREDIENTS

1/2 cup coconut flour
2 TBSP unsweetened cocoa powder
1/4 Tsp sea salt
1/4 Tsp baking soda
4 whole Eggs
2 Tbsp Extra virgin olive oil
1/2 cup agave nectar
1 Tbsp red food coloring
Cream Chees Frosting
3/4 cup heavy whipping cream
8 oz cream cheese, at room temperature
1/4 cup Agave Nectar

INSTRUCTIONS

Prepare cupcakes:

1. Preheat oven to 350 degrees F. Line 9 muffin cups with paper liners. In a large bowl, whisk together coconut flour, cocoa powder, salt and baking soda. In a separate bowl, combine eggs, oil, agave nectar and food coloring; whisk vigorously until well mixed. Add wet ingredients to dry ingredients; use electric mixer to combine. Scoop 1/4 cup of batter into each prepared muffin cup. Bake 18 to 22 minutes, or until toothpick inserted in the center of a cupcake comes out clean. Let cupcakes cool, then remove from pan and frost.

Prepare frosting:

2. In a deep bowl, whip the cream with an electric mixer until stiff peaks form. In a separate, larger bowl, whip the cream cheese and agave nectar until well combined. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Spread or pipe onto cupcakes.

*For the frosting, I used a combination of agave nectar and honey. I loved the flavor that the honey added to the frosting!

NOTES

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Gluten Free Red Velvet Cupcakes w/ Cream Cheese Frosting

1/2 cup coconut flour
2 TBSP unsweetened cocoa powder
1/4 Tsp sea salt
1/4 Tsp baking soda
4 whole Eggs
2 Tbsp Extra virgin olive oil
1/2 cup agave nectar
1 Tbsp red food coloring
 Cream Chees Frosting
3/4 cup heavy whipping cream
8 oz cream cheese, at room temperature
1/4 cup Agave Nectar

Prepare cupcakes:
1. Preheat oven to 350 degrees F. Line 9 muffin cups with paper liners. In a large bowl, whisk together coconut flour, cocoa powder, salt and baking soda. In a separate bowl, combine eggs, oil, agave nectar and food coloring; whisk vigorously until well mixed. Add wet ingredients to dry ingredients; use electric mixer to combine. Scoop 1/4 cup of batter into each prepared muffin cup. Bake 18 to 22 minutes, or until toothpick inserted in the center of a cupcake comes out clean. Let cupcakes cool, then remove from pan and frost.
Prepare frosting:
2. In a deep bowl, whip the cream with an electric mixer until stiff peaks form. In a separate, larger bowl, whip the cream cheese and agave nectar until well combined. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Spread or pipe onto cupcakes.
*For the frosting, I used a combination of agave nectar and honey. I loved the flavor that the honey added to the frosting!

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Nutrition

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Serving Size: 1 Serving (204g)
Recipe Makes: 9 Servings

Calories: 434
Calories from Fat: 340 (78%)

Amt Per Serving		% DV

	Total Fat 37.8g	50 %
	Saturated Fat 22.9g	114 %
	Monounsaturated Fat 9.3g
	Polyunsanturated Fat 2.3g
Cholesterol 497.2mg		153 %
Sodium 274.8mg		9 %
Potassium 333.5mg		9 %
Total Carbohydrate 10.7g		3 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 5.2g
Protein 16.3g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 434

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